W Philadelphia
Hotel · Rittenhouse
1439 Chestnut St, Philadelphia, PA 19102
Highlights
Sleek hotel with rooftop pool, spa, gym, and chic bars
Sleek hotel with rooftop pool, spa, gym, and chic bars
"The W’s Wet Bar or Wet Deck is probably the rooftop bar you want to see-and-be-seen on in Philly. Not only is it high up, but it straddles the fun and casual (yet pricey) nicely. On their rooftop, there's a bar (that's open to the public), the Wet Deck's cabanas line the pool (those are reservation only), and a bunch of people sip on margaritas under the big umbrellas. They have a long bar inside that’s still open on that rare rainy summer day, but when the sun is shining, there’s no better place to split a caesar salad and cocktails with your friends." - candis mclean, alison kessler
"An ultra-smooth piano bar that functions as a refined nightcap or prelude to dinner, located adjacent to Bastia at Hotel Anna & Bel. The coastal-minded snack menu echoes Bastia’s vibes with items like grilled fresh sardines, salmon spiedini, and polpette, while beverage program director Benjamin Kirk delivers fruity, bold cocktails (aperitifs, ranch waters, appletinis, spritz). Notable menu moments include the Italian-tiki-flavor-energy of the Saturn Descent cocktail and a Hamachi crudo with pine nuts, confit fennel, and dill — a seasonal escape and sophisticated speakeasy." - Ernest Owens
"This isn’t a typical Tiki cocktail. Made with Bacardi 8, pineapple, super kumquat, simple syrup, espresso oil, and orange bitters, this is a fruity, energized, tropical sensation." - Ernest Owens
"With summer approaching, the W Philadelphia in Center City has overhauled its cocktail program under new beverage director Isai Xolalpa, who arrived from W Aspen and, after roughly 70 days in Philly, reset the menu so that all 13 drinks are new. Xolalpa—who says “drinks are equal to food” and drew on his upbringing in Mexico City and Texas—split the menu into eight signature cocktails, three classics (margaritas, spritz, and ranch water) and two zero‑proof options such as the I'll Drive (non-alcoholic gin, raspberry syrup, Fever Tree tonic) and the W Faloma (aloe vera, super kumquat, super grapefruit, simple syrup, soda water). More than a third of the cocktails include tequila (Don Julio Blanco, Patron Reposado, Casamigos Blanco, or Hornitos Reposado and Plata), many incorporate “super” citrus (super lime, super lemon, super kumquat) produced via a zero‑waste “super juicing” technique that uses whole fruit plus citric acid to get eight times more juice, and the overall vision—served at the hotel's popular WET Deck rooftop—is low ABV so guests can “get away, but not drunk,” savor several drinks, or choose thoughtful zero‑proof alternatives. Examples range from fruity, bright pours like the Always Sunny (Ketel One Vodka, St. Germain, passionfruit, club soda) and Watermelon Mule (Patron Reposado, watermelon juice, super lime, ginger beer) to experimental creations such as the EspressoTina (Grey Goose vanilla infused, Vigo Amaro, MHL Chocolate liquor, MHL Espresso, coconut liquor, coffee oil) and the Tiki Latte (Bacardi 8, pineapple, super kumquat, simple syrup, espresso oil, orange bitters)." - Ernest Owens
"W Philadelphia is where Isai Xolalpa Blake is the director of bars and lounges, known for his preference for in-flight Tequila Sunrise and Ranch Water cocktails." - Kate Dingwall
